Mexican Buddha Bowl | Meal Prep | Kravings

Buddha bowls are all the rage. These healthy bowls are all the rage and perfect to kickstart 2018. This bowl is packed with goodness and topped with some delectable shrimp and a tasty avocado dressing.

Here are the ingredients and steps to make this recipe!
500 gms of shelled and deveined Shrimp
1 tsp Mexican chilli powder
Juice of ½ a lime
1 tsp of minced garlic

1 cup of quinoa
2 cups of stock
1 cup frozen Corn
½ a cup of a ripe cubed Avocado
2 tsps of Ranch dressing
1 tbsp Coriander
½ cup Cherry Tomatoes
2 tbsps of finely diced Onion
2 tbsps. of Coriander
Minced Chilli or jalapeno as you can handle
Juice ½ a lime
Salt to taste
Canned Pinto Beans
½ boiled egg
Sliced avocado
A Lime wedge
Pepper to taste

Marinate the Shrimp in the Chilli powder, lime juice and minced garlic and allow to marinate for 30 mins

In a hot and oiled sauté pan, I’m just going to sear the shrimp a minute or so on each side is enough. You don’t want your Shrimp to over cook

Cook the Quinoa according to the package instructions in the stock

Boil the corn and leave aside to cool

Prepare the Pico by combining the Cherry Tomatoes, Onion, Chilli, Lime juice and Coriander and add salt to taste

Prepare the dressing by smooshing the cubed Avocado and mixing it with the Ranch dressing and the Coriander

It’s now time to assemble the Buddha Bowl

Start with some Quinoa, add some corn, Pico de Gallo, some canned pinto beans, a ½ boiled egg, ½ a sliced avocado, a lime wedge, add some of the shrimp, some coriander for garnish, and finally some of that avocado cream. A little hit of pepper and your Mexican Buddha bowl is ready to eat!

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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

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  1. Mallika Sinha January 13, 2018
  2. Nana Papa January 13, 2018

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